Chicken Pasta Bake
This delightful pasta bake combines tender chicken pieces, wholesome broccoli florets, and sweetcorn, all enveloped in a creamy, cheesy sauce. Topped with juicy cherry tomatoes and a crispy breadcrumb crust, this dish is sure to be a crowd-pleaser for any occasion.
— Constant Cookbook
Ingredients
- 375g pasta
- 375g broccoli
- 285g sweetcorn
- 6 cooked chicken breasts, about 525g in total
- 750ml semi-skimmed milk
- 45g cornflower
- 130g mature cheese, grated
- 12 cherry tomatoes, halved
- 30g parmesan cheese, freshly grated
- 1 tsp. drid oregano
- 3 tbsp. dried wholemeal breadcrumbs
Instructions
- Preheat the oven to 190C/gas 5. Cook the pasta in a large pan of boiling water for 10-12 minutes or acording to the pack instructions, until al dentÃÂÃÂÃÂé. Trim the broccoli into small florets and slice stalks. add the entire broccoli and sweetcorn to the pasta for the last 5 minutes or so of cooking.
- whben just tender, drain well, reserving about 250ml of cooking water. Tip the pasta and vegetables into a large ovenproof dish. skin the chicken and cut into small chunks and add to the dish.
- blend a little of the milk with the cornflower to a paste in a jug. heat the remaining milk and reserve cooking water in the same pan until on the point of boiling. pour about a cupful onto the cornflower paste and stir well, our this into the simmering milky water and stir briskly with a wooden spoon until it thickens. remove from the heat and mix in the mature cheese. season to taste
- pour the sause over the pasta, stirring gently with a fork. nestle the tomatoes halves into the mixture, then sprinkle with the parmesan, oregano and breadcrumbs. bake for 20 mins until bubbling and crispy on top. serve hot
Yield
Serves 6
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